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Tuesday, June 21, 2011

Glazed Fresh Fruit Turnovers

I love turnovers. I made blueberry, blackberry, banana, and raspberry. Like little hand pies. Topped with sugar and cinnamon.

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﻿﻿ Each one had a different sweet filling with fresh fruit. Easy and so fresh tasting.

Banana and caramel. Raspberry with raspberry seedless preserves. Blackberry with blackberry preserves and blueberry with blueberry preserves..... So many choices, you will have to taste each one of these.

I just love how easy they are to make, and are perfect for dessert or even a breakfast fast treat!

Stir together the flour, baking powder, salt, and sugar. Using a pastry blender,or heavy duty mixer cut in the butter and mix till crumbly. Add rest of ingredients and stir by hand to moisten the dough. .
Press the dough out on floured board and with a floured palm of your hand press the dough to form a circle. Add sliced fruit, or berries of your choice with a teaspoon of seedless jam. I use caramel and/or chocolate for the banana's, you can also use pineapple jelly or preserves. Fold over and with the tines of a floured fork seal them tightly.Place on parchment paper and bake at 400 till brown. . Bake for 15 to 20 minutes Let the turnovers cool slightly before you apply the glaze.

To make the glaze, add milk or water to the powdered sugar, mix together. I added 1/4 cup of sugar at a time and 2 to 3 tablespoons of liquid until the glaze was a good consistency to drizzle over turnovers.

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Claudia, I so want to take my meals at your house because you always have the best! Your turnovers have me drooling and what a breakfast they would make if I could get my hands on one! Thanks for the recipe!

I just saw fresh fruit turnovers in the local Farmers' Market, Claudia . . . and none of them looked as perfect as yours! I love the sprinkled sugar on top. What a great summer treat! I hope you can share this on Fresh Food Friday or Seasonal Saturday!

In our family, Palm Sunday started off the Holiday for Easter, with a blessing from grandma Victoria. Grandma would take the palms, dip the...

About Me

My blog was created in 2009. When I first started blogging my main inspiration was keeping Mom's memory alive through her recipes she left behind. Cooking those recipes keeps her with us. My two grown sons and family members now have all the family traditional recipes in one place. This blog is dedicated to the memory ofMargaret Ann Fanelli Colenzo.